Sausage and Shrimp Gumbo
Tonight's dinner will be spiced up with this substantial Sausage and Shrimp Gumbo, a real flavor of the South in one pot!
Yield: 6
Materials
- - 1 pound andouille sausage sliced
- - 1 pound shrimp peeled and deveined
- - 2 tablespoons olive oil
- - 1 large onion chopped
- - 1 green bell pepper chopped
- - 2 celery stalks chopped
- - 3 cloves garlic minced
- - 1 cup okra sliced
- - 1 tablespoon Cajun seasoning
- - 1 teaspoon smoked paprika
- - 1/2 teaspoon thyme
- - 2 bay leaves
- - 4 cups chicken broth
- - 1 can 14 oz diced tomatoes
- - 2 cups cooked white rice
- - Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the andouille sausage and cook until browned. Remove the sausage and set aside.
- In the same pot, add the onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the okra, Cajun seasoning, smoked paprika, thyme, and bay leaves. Cook for another 2 minutes.
- Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat to simmer for 20 minutes.
- Add the cooked sausage back to the pot along with the shrimp. Cook until the shrimp are pink and cooked through, about 5 minutes.
- Serve the gumbo over cooked white rice. Adjust salt and pepper to taste.